Creamy Seafood Bisque-Touffée
This by far is my favorite Chilau Sauce recipe aside from Tampa Style Crab Chilau, it's also the easiest. I was inspired to make it after a visit to New Orleans and tasting a creamy crawfish soup whipped up by my friend's mom! I named it Bisque-Touffee because at first taste I was like, "this tastes like a New Orleans style bisque" and my wife, who attended college in Louisiana, said, "naaaah that's étouffée!" Needless to say, we got a compound word and an amazing recipe!
Ingredients
- 1 Cup Chilau Sauce
- 1 Cup Heavy Cream
- 1 Cup Seafood Stock
- 1 Tsp Lemon Juice
- Choice of seafood 1 to 2 lbs
- Salt to taste
Preparation
- Combine sauce ingredients
- Simmer 20 min over medium heat
- Add Seafood or meats
- Simmer additional 10 min
- Serve over rice or as a soup
